Hyderabad: For more than 20,000 eateries (including school and college canteens, hostels) in the twin cities, the Greater Hyderabad Municipal Corporation, with just four food inspectors, does not bother with the examination of meat, vegetables and milk products.

This raises the question on how safe is the food served at hotels that profit with 80 per cent margins.

Desserts, mostly made of milk products, seafood and red and white meat, are stored for days and then heated and served on demand in direct violation of the Prevention of Food Adulteration Act.

The GHMC, which is entrusted with the job of overseeing hotel kitchens, has no set rules. At the time of sanctioning a licence to hotels, the corporation does hand out a list of guidelines, but they are largely about disposing garbage appropriately. It does not list much about storage-related rules for food.

In fact, even at the time of inspections (conducted once in six months) officials only look at how the hoteliers are handling and disposing their garbage and if it is kept at a distance from the food preparation area. But there is no check on the quality of meat and milk products or their period of storage.

Aravind Srinivas, a resident of Neredmet, who complained to the GHMC commissioner said, “In December I visited a nearby restaurant Ever Green Bawarchi located at JJ Nagar, Neredmet crossroads, Sainikpuri.

We ordered a chicken biryani family pack which cost Rs 380. It smelt stale, the meat was tough and tasted bad. We informed the supervisor, but he was very rude.

He later informed us that he had been serving the same food to all the customers, and later agreed to change our order. However, what we were served was stale food.

We had also complained to the customer care number — 040-21111111. We also informed the GHMC supervisor Nagaraju by calling 09701362879 and assistant managing officer on 9000115239. We also called the food inspector on 09866250901 and 9963833422, however, there was no response.”

Several such complaints go unheard by the corporation. “Appetisers, main course, and even the desserts at most hotels in the city may not be freshly prepared as is claimed on the menu.

Hotels freeze meat in blast-chillers to cut into it for the next one week or at times, even longer. That apart, even the sauces and spices used are beyond their expiry dates.

Oil used may have been poured from used pots and pans into the dish prepared,” said K. Shekar Reddy, an expert from a private lab.